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Golden Borscht


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Golden Borscht

Serves 6 as Soup.

A quick look at the flavor buddy list in Culinary Artistry inspired this recipe.

  • 1 bunch golden beets (usually 4)
  • 1 T olive oil
  • 1 onion, medium chop
  • 1 inch piece of ginger, chopped
  • 1 medium potato, 1/2 inch dice
  • 3 c vegetable broth, chicken stock or water. Can use a combination
  • salt and pepper to taste
  • lemon juice, optional
  • creme fraiche, optional

1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice.

2. In pot, heat olive oil. Add onion and ginger and sweat until onion is translucent. Add potato, broth, and salt and pepper. Bring to boil, then reduce to simmer for 20 minutes.

3. If using a blender, place diced beets in canister along with broth mixture and puree. If using an immersion blender, add beets to pot and then puree. When using an immersion blender, it's better to use a smaller dice.

4. Taste and adjust seasonings. You might want to add more water to thin out.

This can be served hot or chilled.

Keywords: Soup, Vegetables, Kosher, Vegetarian, Easy

( RG1040 )

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

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